Baked Aubergine with Homemade Yoghurt Dressing

The best part about this recipe is that it can be done the day before to save time if you know you have a busy following day or you’re catering for the masses. Deliciously light and tasty, simply pop onto the BBQ or under the grill to warm through if prepared ahead of time.

Serves 4

Ingredients

2 aubergines

4 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp chilli powder (optional)

4 tomatoes, sliced into 1cm pieces

200g fat-free Greek yoghurt

2 garlic cloves, crushed

1 tbsp white wine vinegar

1 tbsp pine nuts, toasted

1 tbsp sunflower seeds, toasted

4 spring onions, finely chopped

Method

Preheat the oven to 200C/180C fan

Slice the aubergines lengthways. Score the flesh of each half with a criss-cross pattern, being careful not to pierce the skin beneath the flesh

Gently brush the flesh of each halved aubergine with a tablespoon of extra virgin olive oil before sprinkling with ground cumin and chilli powder

Bake in the oven for approximately 40 minutes or until soft and brown

Whilst the aubergine is cooking, combine the yoghurt garlic, white wine vinegar and a sprinkling of salt and pepper together for the dressing

When the aubergines have cooked, place the sliced tomato over the top of each half and grilled under a medium-high heat for 5 minutes, or until the tomatoes are soft

Lightly toasted the pine nuts and sunflower seeds in a frying pan over a medium heat until golden brown

Remove the aubergine from the gril, serve with a dollop of your homemade yoghurt dressing, and sprinkling of toasted nuts and seeds and a sliced spring onion

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